I love bean salads. They’re easy to make, healthy, and they keep you regular. I also think they’re beautiful, like edible confetti.
Keep in mind that poblanos vary significantly in heat, from mild heat to almost none at all (the one used in the above shot wasn’t hot, sadly). Heat lovers should consider substituting a large jalapeño for the poblano; just be sure to use gloves or wash your hands immediately, so you don’t get burns.
Black Bean, Corn, & Poblano Salad
15.5 oz can black bean, drained and rinsed
15.25 oz can corn, drained
1/4 cup cilantro, chopped
1 poblano pepper, seeded and diced fine
1/4 cup diced red onion, soaked in water for 4 minutes
1 vine tomato, diced
2 tbsps olive oil
juice of 1 lime
Mix black beans, corn, cilantro, poblano, red onion, and tomato in a large serving bowl. Whisk olive oil, lime juice, salt & pepper together, and pour over salad. Stir to coat evenly, serve.